摘要
麦麸是小麦制面粉过程中的副产物,含有大量淀粉、膳食纤维及蛋白质,是一种宝贵的资源。以麦麸为原料,采用稀碱浸提蛋白,耐高温α-淀粉酶液化淀粉,分离出的液化液经过糖化酶处理制备葡萄糖,固体部分经过超声波改性后成为膳食纤维,麦麸的主要成分基本得到了利用。设计工艺流程,对产物进行了表征。结果蛋白提取利用率为70.18%,淀粉提取利用率为91.05%,纤维提取利用率为94.69%。
Wheat bran is the by-product generated in the wheat flour production process. It contains a lot of Starch, dietary fiber, protein, and it is a valuable resource. In the study, protein was separated by alkali extraction from wheat bran, α-amylase was used to treat starch. And then the liquid portion was separated and treated by glucoamylase to produce glucose. The solid part was modified by ultrasonic to dietary fiber. Thus the principal ingredients of wheat bran were used. The technique process was designed and the products were characterized. The results showed that the extraction rate of protein is 70. 18%, the utilization rate of starch is 91.05% and the utilization rate of dietary fiber is 94.69%.
出处
《安徽农业科学》
CAS
2014年第1期223-226,共4页
Journal of Anhui Agricultural Sciences
关键词
麦麸
酶
蛋白
葡萄糖
膳食纤维
Wheat bran
Enzymes
Protein
Glucose
Dietary fiber
